Man and Food, Proceed with Caution

Ok, my friends. Of all things, I've been reading up on this crazy sous vide tech(nique) and I'm a little intrigued. If you haven...

It's been sweaty style hot lately, at least for Central Pennsylvania. I'm usually fine with sweating over the wok or counteracting t...

 There's nothing quite like a good bowl of steaming curry. I've ordered it at pricy spots in D.C. and at a sweet little local place ...

Do you want to have a jam session or do you want to write a song? This is the eloquent way a cooking buddy of mine asked the question. It en...

I went to a BBQ/Solstice/Bonfire this past weekend. It was potluck and other folks were already bringing amazing meats and libations. One ...

Back at the very 1st post, I said I wouldn't hide the failures. This one was a pretty good one. I was in between things, had a little t...

Years ago, I had a wok. I loved it. It got left behind when I moved to Maui, so I hope whomever got to keep it loves it as well. The heat di...